1) pH와 적정 산도 변화를 통해 예열 처리와 소금 농도의 증가에 의해 오이 김치의 숙성이 지연됨을 알 수 있었다. 2) 숙성 9일 후 대조군은 예열 처리군에 비해 경도가 낮았으며, 숙성이 진행되면서 소금 농도 5% 오이 김치가 2% 오이 김치보다 경도가 높은 경향을 보였다. 3) HCISP 함량이 열 처리 및 소금 농도와 숙성 기간에 따라 유의차 있게 변화하였다. 4) 숙성이 진행되면서 소금 농도 2% 오이 김치보다 경도가 높았던 5% 오이 김치는 불용성 펙틴질의 함량이 높고 가용성 펙틴질의 함량은 낮은 경향을 보였다.

The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contrents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmnes and the contents of pectic fractions, hemicel1ulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumber kimchi and these results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.